Japchae 잡채

Japchae 잡채 is a sweet potato starch noodles that is stir fried with meat and vegetables. It is one of best-loved dishes of Koreans. It is very similar to our Pansit in the Philippines although Japchae’s noodles are glassy and chewy. It’s gelatinous in texture and transparent.  

Japchae 잡채 is sweet and slippery. It is cooked by stir frying each ingredients separately. I know, it’s very time consuming, but it is cooked this way because Koreans believed that each ingredient requires different cooking time to keep its colour and freshness. It is also important to take care of each ingredients to make a stunning and sumptuous looking dish. Try this recipe from Maangchi, and let me know what you think.

Japchae 잡채 Recipe


4 oz beef sirloin, cut into ¼ inch wide and 2 ½ inch long strips

2 large dried shitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 cloves garlic, minced

1 Tablespoon  plus 2 tsp sugar

2 Tablespoons plus 1 tsp soy sauce

2 Tablespoons sesame oil

1 Tablespoon toasted sesame seeds

1 large egg yolk

4 oz spinach, washed and drained

4 oz dangmyeon (sweet potato starch noodles)

3 green onions, cut crosswise,

2 inch long 1 medium onion (1 cup), sliced thinly 5 white mushrooms, sliced thinly

1 medium carrot (1 cup), julienne

1/2 red capsicum, cut into thin strips

salt and pepper to taste

vegetable oil

How to Make Japchae 잡채?


1. Marinate the beef and mushrooms: In a bowl, put the beef and shitake mushrooms and mix with minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce and 1 teaspoon sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.  

2. Make the egg garnish (jidan): Separate the egg yolk from the egg white. We only need the egg yolk for jidan. Beat the egg yolk with a pinch of salt using a fork.   In a heated nonstick pan, put 1 tsp of vegetable oil. Swirl the oil around to cover the pan. Wipe off the excess heated oil with a kitchen towel.   Turn off the heat and pour the egg yolk mixture into the pan. This is to keep the egg as yellow as possible. Tilt it around so it spread thinly. Let it cook for 1 minute. Flip it over and let it cook for another 1 minute.   Set aside to cool and slice it into thin strips.  

3. Prepare the noodles and vegetables: Blanch spinach for 30 seconds to 1 minute into a large pot of boiling water. Take it out of the water, and rinse it with cold water to stop it from cooking. Squeeze with your hands to remove excess water. Cut it and put it into a bowl, mix with 1 teaspoon soy sauce and 1 tablespoon toasted sesame oil. Put it into a large bowl.   Cook noodles into the boiling water for 8 minutes or until the noodles are soft and chewy. Strain and cut the noodles with kitchen scissors. Put them into the large bowl with the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Using a wooden spoon, mix them very well.   Heat up a skillet or pan over medium-high heat, add 2 teaspoons vegetable oil with onion, the green onion, and a pinch of salt to taste. Stir-fry about 2 minutes until the onion is transparent. Transfer to the large bowl with the noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened, and transfer to the noodle bowl.   Again in the same skillet, add 1 teaspoon vegetable oil. Add carrots and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry for 20 seconds. Transfer to the large bowl with noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir-fry for a few minutes or until the beef is cooked and the mushrooms are softened and shiny. Transfer to the noodle bowl.  

4. Mix and Serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.   Add the egg garnish and 1 tablespoon sesame seeds. Mix it together and transfer it to a large plate.  

Serve and enjoy this Japchae 잡채 with family and friends!


  • Japchae 잡채 can be eaten hot or cold.
  • It can be stored for 1-2 days in the fridge.
  • Soak glass noodles in a large bowl with very hot water and cover it for 5-15 minutes.
  • After soaking the glass noodles, cooking time should take about 3-5 minutes or until they are transparent and soft enough to eat. Take note that glass noodles are normally chewy.
  • Did you know that glass noodles are fat-free and sugar-free? It’s actually good alternative for people with Diabetes.

Did you make this Japchae 잡채? Please leave us a comment below.

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